Cream sauce with morels

By: Tristan Welch From: Market Kitchen

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Prep time:
20 mins
Cook time:
Serves:

Tristan Welch’s mushroom, Madeira and cream sauce makes a great accompaniment to meat or fish dishes - or try it with pasta

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Ingredients

  • 1 tbsp Butter
  • 1 large Shallots, finely chopped
  • 2 handfuls morel mushrooms, (alternatively use st george’s mushrooms), cleaned well
  • generous splash Madeira
  • 250ml chicken stock, (ideally white chicken stock, that is stock made with bones that have not been roasted first)
  • 250ml double cream
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Method

1. Heat the butter in a pan, add the shallots and a pinch of salt, and fry until the shallots are softened, but not browned.

2. Tip in the mushrooms and cook for a further 3-4 minutes. Add the Madeira and cook until the volume of liquid has reduced by half.

3. Pour in the stock and double cream to just cover the mushrooms and simmer for a further 5 minutes.

4. Serve the sauce with meat or fish of your choice.

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